1/2 c. butter
3/4 c. Hershey's cocoa
4 c. confectioners' sugar
1 tsp. vanilla extract
1/2 c. evaporated milk

Line square pan, 8"x8"x2", with foil; set aside. In medium micro-proof bowl microwave butter on high (full power) 1 to 1 1/2 minutes or until melted. Add confectioners' sugar and vanilla; blend well (mixture will be dry and crumbly). Stir in evaporated milk. Microwave an additional few minutes or until mixture is hot. Beat with wooden spoon until smooth. Pour into prepared pan. Cover; chill until firm. Cut into squares. Store, covered, in refrigerator. Yield: 4 dozen squares.

PASTEL MINT TOPPING: In small bowl cream 3 tablespoons butter, softened, 1 tablespoon water and 1/8 to 1/4 teaspoon mint extract. Gradually add 1 1/2 cups confectioners' sugar and 2 drops green food color. Beat until smooth.